Quail Eggs Recipe with Puff Pastry & Hollandaise
Super yummy and easy to prepare. Even my lazy little brother lends a hand while preparing this. Coming with a perfect pair of sweetness and hollandaise sauce – it is an absolutely divine dish. Plus, the mushrooms and shallots make it a tasty and wholesome appetizer or snack.
Ingredients
- 24 quail eggs
- 1 packet of puff pastry
- 1 banana shallot, finely chopped
- 1 knob of butter
- 500 gm of button mushrooms
- 1 tbsp of thyme leaves, finely sliced
- 100 ml of Madeira
- 1 1 lemon
- Salt and black pepper
- Freshly chopped chives for garnishment
For the Hollandaise Sauce
- 2 large-sized egg yolks
- 1 banana shallot, peeled and sliced
- 1 tbsp of black peppercorns
- 1 tarragon stalk
- 1 sprig of thyme
- 150 ml of white wine vinegar
- 200 grams of unsalted butter, melted
- Salt
Instructions
- Put a pan filled with water on your stove. Meanwhile, you start cracking the 24 eggs and put them in a clean bowl.
- When the water starts to boil, start cooking the eggs in the pan. It’s better to cook them in batches, like 6/8, instead of cooking them all together. It will take about 2 minutes and 40 seconds for each of the batches to boil.
- Once they are cooked, place them into iced water, peel them off, and if needed, refrigerate them to cool down.
- Next up, roll out the pastry into four 4 cm x 14 cm rectangles, not more than 3 mm thick. Next, transfer them to a baking tray lined with greaseproof paper. Make sure the pastry rectangles don’t get in contact with each other while getting cooked.
- Refrigerate the tray for about an hour before placing them in the oven.
- Once cool down, start baking them at 200°C or gas mark 6 till it becomes golden brown.
- Now, move on to frying the diced shallot gently with the melted butter. When the color begins to change, put on the button mushrooms and thyme leaves as well.
- Keep frying for about 10-12 minutes. And if required, add oil and butter. Next add the Madeira and continue cooking until you get a compote-like texture.
- While they are getting cooked, you can make the hollandaise sauce. To make it, whisk the yolks in a bowl until they doubled their volume. Next up, put the shallot, peppercorns, tarragon stalk, sprig of thyme in a pan with the vinegar. Lessen them to half and then strain using a sieve.
- Pour the melted butter into the whisking yolks, season them with salt, a little bit of vinegar reduction, and a squeeze of lemon juice. Keep whisking. In case it tastes fatty, add more vinegar reductions. And if too acidic in taste, add butter. Once done, cover the surface and store them.
- Now that we are at the end, it’s time to warm the pasty in the oven for about 45-50 seconds while warming the mushrooms in a pan. Spoon the mushroom mixture alongside the pastry – making indentations for the eggs to perfectly sit on.
- Sprinkle salt and pepper, and put on the pastry and mushroom base. And for the last stroke, spoon on the hollandaise sauce at the top, like a piece of cherry on the cake. If you want, you can also garnish them with some chopped chives and herbs as well.
Notes
Nutritional Value:
Saturated Fat: 6-8g | Cholesterol: 250mg | Total | Carbohydrate: 16-20g | Protein: 10mg